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Orange Scones

A delicious breakfast recipe these Orange Scones are full of flavor, orange sugar in the dough, brushed with orange juice and an orange glaze. The perfect fruity recipe.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Breakfast, Scones
Cuisine: American
Keyword: Orange Scone Recipe, Orange Scones, Scones
Servings: 8
Calories: 325kcal
Author: Allison


For the scones:

  • Zest of 1 orange about a tablespoon
  • 1/2 cup granulated sugar
  • 2 1/2 cups all-purpose flour plus more if needed
  • 1 Tbs baking powder
  • 1/2 tsp sea salt
  • 4 Tbs unsalted butter cold
  • 1 cup buttermilk cold
  • 1/4 cup fresh orange juice separated into 2 equal portions.

For the glaze:

  • 1 cup powdered sugar sifted
  • 2 Tbs orange juice
  • 1 Tbs orange zest


  • Heat your oven to 400 degrees F.
  • In a small bowl, stir together the sugar and orange zest. Set aside.
  • In a separate large mixing bowl, whisk together the flour, baking powder, and salt.
  • Grate or cut the cold butter into the flour mixture. Using a pastry fork, combine until the mixture becomes crumbly.
  • Make a well in the center of the mixture and pour in the buttermilk and one portion of the separated orange juice.
  • Add the sugar/zest mixture that was set aside previously.
  • Use your hands to combine the ingredients and form the dough into a ball. If the dough seems too sticky, add more flour ¼ cup at a time until no longer sticky.
  • Turn the dough out onto a floured surface and shape into a thick disc.
  • Pat or roll the dough to a thickness of about an inch.
  • Cut into 8 triangles (as if cutting a pie) and place them onto a lined baking sheet two inches apart.
  • Brush each scone with the remaining orange juice until the tops are lightly saturated.
  • Bake the scones for 12-15 minutes or until just slightly golden brown on the bottoms and baked through the middle.
  • Remove the baked scones to a cooling rack and allow them to cool completely.
  • In a medium bowl, whisk together the powdered sugar, orange juice, and orange zest until smooth.
  • Spoon over the cooled scones and serve.


  1. Fresh-squeezed orange juice is highly recommended over store-bought OJ (which may have additives), for the best tasting scones and glaze.
  2. The glaze will begin to firm up a bit after spooning over the scones.
  3. If preferred, before cutting and baking, separate the dough into two discs to get 16 smaller scones instead of 8 large ones.
  4. These can be frozen, see my tips above.
  5. Don't forget to brush the tops of these with the orange juice, this will help with browning.


Calories: 325kcal | Carbohydrates: 61g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 338mg | Potassium: 112mg | Fiber: 1g | Sugar: 30g | Vitamin A: 255IU | Vitamin C: 8mg | Calcium: 134mg | Iron: 2mg